Summer Favorite!!!

My kiddos requested this all summer long!!! We had it several times - not only is it to die, for but it is soooo easy!!! So, how could I say no? Thanks Robin Sue for a great idea!!!

Cookie Dough Pie

15.25 ounce package Chips Ahoy Cookies- Original kind

8-12 ounces Cool Whip
1 1/2 cups milk

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. Serves 6-8.

Summer Cook-off...

Butter Brickle Frozen Delight

We, here on Three On Food, have decided to do some joint-venture cooking! We thought every season it would be fun to try a recipe and then we could all comment on what we liked about the recipe, what we would do different, etc... all within the same post!!! So, Tara picked our first recipe that just screamed SUMMER!!!!!!!!!!! Yummmm.... Let's get cookin'....

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Butter Brickle Frozen Delight
recipe: allrecipes.com

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1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar

1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel topping


Preheat oven to 350 degrees F (175 degrees C). In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan. Bake 6 minutes, until set. Cool completely. Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

Tara... Okay, so when Kathy told me about her idea of doing this summer cook-off thing I thought "Cool, that sounds like fun!" but it just so happened that I had also embarked on another adventure of.... losing weight!!!! or shall I say "trying" to lose weight! I had been eying this recipe and had it saved in my Allrecipes box for a while and when Kathy said those magic words I knew the exact recipe I wanted to try. But, on my recipe I did everything low fat/low sugar as I could! and let me tell ya is was still awesome!!! So what I did next was when it was ready to be gobbled up I took a very small sliver just to have a few bites so I could tell how YUMMY it was and I gave all the rest away to my neighbors. Let me tell ya, they all loved me before but after my husband and I delivered this to all of them they loved me even MORE!! ;o) So, not only did we love this recipe but all my neighbors did as well! And the give away worked cause I lost 6lbs. on my first week of my weight loss journey!! Here's to continued success for me!!! Happy cooking!!!

Here's what I changed in the recipe:

• substituted I can't believe it's not butter for butter.
• 1/3 less fat cream cheese for regular cream cheese.
• fat free sweetened condensed milk for regular sweetened condensed milk.
• and I only used 1 (8oz) container of sugar free frozen whipped topping instead of the 12 oz of regular frozen whipped topping.
  

Kathy... We really liked this recipe, well almost all of us except for our 14 year old who can't eat nuts right now because he has an expander in his mouth!!! :( Hubby said it sort of tasted like popcorn!?! It was very good, but I'm not sure I'd ever make it again. There's nothing wrong with this recipe - I'm just a chocolate lover!!! If you love caramel - then this is the recipe for you!!! If you decide to make this one, here's some things you should know... I bought the 15oz. tub of Cool Whip and just didn't use it all. Also, I cooked my oats and nuts mixture the whole 15 minutes and ended up burning the ones on the edges. I also didn't spread my oats and nuts thin enough, so I felt like the ones in the middle didn't get toasted enough. If I were to do this again, I would just stir half-way through and keep a careful eye on them!

If you want to join in on our little Food Challenge... Try the recipe and leave us a comment and let us know what challenges you had or what changes you made! We'd love to hear from you :O)

Not something new but...

I know there are millions of chocolate chip cookie recipes out there and this is just the same ole one off the back of the Nestle Toll House bag. But, I just had to put the word out! These mini morsels ROCK! You get at little bit of heaven in every bite with these little chocolate chips. I feel with the bigger chocolate chips that sometimes you get more cookie without any of the chocolaty goodness. As you can see in the pics there is little bits of chocolate all over!! We loved them and who doesn't like chocolate??!!

**My little sous chef helping me in the kitchen. Hopefully she'll keep her beautiful, girly figure unlike her mother. ;o)

Original Nestle Toll House Mini Morsel Cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups Nestle Toll House Mini morsels
1 cup chopped nuts (optional, we didn't add these)

Preheat oven to 375.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated and brown sugar, and vanilla in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 9 to 11 minutes until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ENJOY!!!!

Tara

Blueberry Buckle

The moment I saw this over at Lynda's Recipe Box I knew I just had to make this! I wasn't too sure how my husband and kiddos would take to it but let me tell you...They LOVED it! My husband immediately put a huge scoop of ice cream on top while it was still hot and devoured it! I hope there's still some left for breakfast in the morning! Let me know if you try it!



Ingredients:
For the cake-
2 cups of cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoons (2 ounces) of unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup milk- I've used whole and 2%, both with good results
3 cups of fresh blueberries
For the topping-
1/2 cup sugar
1/3 cup cake flour
1/2 teaspoon cinnamon
4 tablespoons butter, chilled- 2 ounces
Directions-
Preheat the oven to 375 degrees. Spray a 9x9 inch glass baking dish with cooking spray.
In a medium bowl whisk together the flour, salt, baking powder and ground nutmeg. Set aside.
In a large bowl, beat the softened butter and the sugar together until creamy and fluffy. Add the egg and beat well. Add 1/3 of the flour mixture and 1/3 of the milk, and beat until incorporated. Repeat until the ingredients are combined. Gently stir in the blueberries and pour cake mixture into the prepared pan.
For the topping:
In a small bowl combine the sugar, flour and cinnamon. Add the cold butter in chunks, and mix with a fork or pastry blender until there is a crumb-like mixture. Sprinkle the sugar mixture over the cake. Bake on the middle rack of the oven for about 35 minutes, or until golden. I tested with a tooth pick and my cake took about 45 minutes. Cool 10 minutes before serving.

Summer Snackin' with the Kids...

Okay, this photo was taken way back during the spring, but who says you can't use a bunny plate in the summertime?! And this cute little cookie is good year round!!! It's also very easy so the kids can help out, if you can get them inside. I love to make fruit dip for our strawberries and decided that it would be a good combination with sugar cookies. This kid snack was a BIG hit - even with the adults!!!

Strawberry Shortcut Cookies

Fruit Dip
1 (8oz) pkg cream cheese, softened
1 (7oz) jar marshmallow creme

Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly. Store leftover dip in refrigerator.

Sugar Cookies - make according to directions or your favorite recipe.
Strawberries - Rinse, hull, and slice strawberries.

Once cookies have cooled, layer them with the fruit dip and top them off with your strawberries!

The BEST summer dessert!

I found this recipe a few years ago on Allrecipes and have been in love with it ever since! This is one of my all time favorite desserts. The crunchy,sweet & salty layer of the pretzel bottom pairs up perfectly with the strawberry-cheesecake layer! Definitely add this to your summer time desserts. It will not be a disappointment!

Strawberry Pretzel Bliss

Ingredients

• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored gelatin
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed...you may want the jello to thicken up a little in the fridge before pouring it over the next layer that way the layers won't bleed together. Pour jello mixture over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

ENJOY!!

Tara

Perfect Dessert for a Mexican-themed meal!

Here's a favorite dessert of ours that I'm posting especially for my CBS ladies!!! I've seen this in the blog-world for a long time, but liked the allrecipes version better! I tried to simplify it though. Give it a try and let me know what you think!

Sopapilla Cheesecake Pie

2 (8oz.) pkgs. cream cheese, softened
1 cup white sugar
1 tsp. mexican vanilla extract
2 (8oz.) pkgs. refrigerated crescent rolls
3/4 cup white sugar
1 tsp. ground cinnamon
1/2 cup butter, melted
1/4 cup honey

Preheat an oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll one can of crescent roll dough, and press it into the bottom of your dish until there are no seems. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, lightly pressing seems together. Stir together 3/4 cup of sugar and cinnamon, and set aside. Melt your butter in the microwave. Pour the butter over the top of the cheesecake. Sprinkle your cinnamon and sugar mixture over the butter layer. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

* Then store leftovers in fridge and eat the next day cold! It keeps a crunchy crust - we love eating it this way even better!!!

A family tradition...

Every year for Christmas, we make a birthday treat for Jesus! And it usually always seems to be this sugar cookie-cake! I got this recipe from a sweet little American lady while we lived in England. She was an amazing baker!!! Her recipe is for cookies, but I always tend to be in a hurry and just throw it all on a cookie sheet and bake it all at once!

I have lost this recipe a million times!!! Thankfully my MIL has a copy. I know she gets tired of me calling her every year to get it, so I thought I'd finally post it. Don't know why it's taken me so long - this really is the best sugar cookie I've ever had!!!

Best Sugar Cookie Ever!!!

1 1/2 cups powdered sugar
1 cup butter, softened
1 tsp. vanilla
1/2 tsp. almond extract
1 egg
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tarter

Mix sugar, butter, vanilla, almond extract, & egg. Stir in remaining ingredients, cover and refrigerate for at least 3 hrs. Heat oven to 375. Divide dough and roll, cut shapes out. Then bake for 7-8 minutes or until edges are light brown.

Icing:
3 cups powdered sugar
1/3 cup butter, melted
1 1/2 tsp vanilla
about a 2 Tbs. of milk

Mix sugar, vanilla and butter. Stir in milk; beat until smooth and spreading consistency.

Favorite Dessert of 2009...

I've seen variations of this recipe a dozen times, but I've never loved it more than having it at our church for potlucks. Tina S., who is a friend of mine, always makes this and it is wonderful! It's not like the normal dump cakes out there. I am a crust-lover and this one is the best! I'm not sure if this is her exact ingredients, but it sure tastes like it. She kindly filled me in on her technique though, so I thought I'd share! Thanks Tina <3

Cherry Dump Cake

2 cans cherry pie filling

1 package yellow cake mix
1 cup butter, melted

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In the prepared dish, layer the cherry pie filling and then sprinkle the dry cake mix over the top, covering evenly. Pour the melted butter over the cake mix, and pat down with a spatula until the all the cake mix is covered. Bake 45 to 50 minutes in the preheated oven, until browned and bubbly.

* Store in the fridge. We love to eat this cold the next day - the crust stays good and crunchy!

Kids in the Kitchen...

I've seen this called Pretzel Turtles used with Rolo candy and a pecan on top, but this is our favorite way of making an old favorite! The kids love to get in the kitchen and do this themselves and give them to their teachers before the Christmas break!

Candy Cane Christmas Treats

30 Hershey's Candy Cane Kisses
30 Pretzels, I prefer the waffle shape
30 M-n-M's

Preheat oven to 300 degrees. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one Kiss on each pretzel. Bake for 3 minutes. While the candy is warm, press an m-n-m onto each candy covered pretzel. Cool completely before storing in an airtight container.

MERRY CHRISTMAS EVERYONE!!!

100th Anniversary Treats...

This past Sunday our church celebrated it's 100th Anniversary! It was a wonderful time of worship, food, and fun!!! Here's two recipes I took...

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1/2 cup sour cream
2 eggs
1 tsp almond extract

Bring butter and water to a boil. Mix flour and sugar in a large bowl. Pour the boiling liquid over the flour and sugar and beat well. Add the remaining ingredients and beat well. Pour into a well greased jelly roll pan. (Mine is about 12"x17") Bake at 375 for about 20 minutes. Cool for 20-30 minutes and spread with frosting.

Frosting:
1/2 cup butter
1/4 cup milk
4 cups powdered sugar
1/2 tsp almond extract
1 cup chopped walnuts, optional

Bring butter and milk to a boil. Pour over remaining ingredients, adding enough powdered sugar to achieve the consistency you want.

Crispy Butter Cookies

1 box yellow cake mix with "pudding in the mix"
1 egg, slightly beaten
3/4 cup butter, melted
1 cup Rice Krispies

Blend all ingredients together. Dough will be crumbly. Form into tight 1-inch balls, place on cookie sheet and flatten slightly. Bake in 350 oven for 10-12 minutes.

* My non-sweet-eater of a husband really loved this one! It sort of reminds us of the gooey butter cake! Yumm...

A little after school snack

I wanted to try out this yummy treat today so I baked up a batch for the kids to enjoy when they got home from school! They were so delicious. The hubby even liked them as an after work treat as well... ;0)

Butterscotch Blondies

1/2 cup (1 stick) butter, softened
2 cups light brown sugar, packed
2 eggs
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1/2 cup nuts (optional) , I chopped some pecans in my mini-food processor
2 Tbsp. confectioners' sugar

Cream the butter and brown sugar in a mixing bowl. Add the eggs and beat well. Add the flour, baking powder, salt and vanilla and mix well. Stir in the nuts. Pour into a greased and floured 9 x 13-inch baking pan. Bake at 35o degrees for 20 to 25 minutes or until a wooded toothpick inserted into the middle comes out clean. Remove from the oven to cool. Sprinkle with the confectioners' sugar and cut into squares. Serves 16.

Enjoy!
TARA

Beat the Heat...

Here's a recipe I found over on San Diego Cooks. What fun recipes they have!!!! Perfect for summer time!

Raspberry Pineapple Bliss

1-2 Packages Macaroon Cookies
1 (half gallon) Pineapple Ice Cream
1 (half gallon) Raspberry Ice Cream

Let both flavors of ice cream thaw slightly and then mix together. Make into ice cream sandwiches or crumble the macaroons and put one layer cookie, one layer ice cream until it fits in the bowl that you have chosen. Put back in the freezer for a few minutes. Serve and Enjoy!

* I think this is a great recipe to play with! The possibilities are endless! We are big chocolate lovers, so the next time we make this I might go more that route!

Ooey Gooey Goodness...

I can't believe I'm just now getting around to making this!!! I've been meaning to for years!!! It was so good that even my non-dessert-loving-husband loved it!!!

Paula Deen's Gooey Butter Cake

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar



Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling: In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. I sprinkle a little bit of powdered sugar on top before serving. Yield: 6 to 8 servings, or more if cut into small squares!

A vintage recipe for you...

Do you remember eating this as a child? Really brings back all those wonderful memories, doesn't it? I found this recipe over on Food, Friends, and Fun and thought I'd give it a try. It turned out really great! The kids loved it - even the adults too! ;) It's perfect for this gorgeous weather we've been having!

Jello Cake

1 box yellow cake mix
0.6 oz box strawberry jello
3.4 oz box vanilla instant pudding
1 container cool whip

Bake cake mix in 13x9 inch baking dish according to box directions. Pull out of oven and poke holes into the top of the cake. Combine strawberry jello with 2 cups BOILING water. Mix well, then pour over hot cake. Refrigerate over night. (I only refrigerated for about 4 hours and it was fine) Prepare instant pudding according to box directions and spread over cake. Spread cool whip over pudding and enjoy!

I know you're jealous!!!

Our good friend Heather made this delicious Banana Pudding Thursday at Bunko. Let me tell ya it's sooo good I just could not wait to make it this weekend! and it's not going to look good on the thighs either!!!! Kathy does not like banana pudding but she LOVED this!! So, if you're not a fan you still need to give it a try!!! You won't be dissapointed!!!!! PROMISE!

Banana Pudding

Ingredients:

2 large boxes Vanilla Jello Instant Pudding

1 tub whipped cream

1 jar marshmallow cream

1 container cream cheese (make sure you let it soften, or it will be very lumpy)

1 can sweetened condensed milk

1 box Nilla wafers

bananas (I usually use about six, but you could use more or less if you prefer)

Directions:

Make pudding as directed for pie filling. Pour in other ingredients and mix until desired consistency. Layer bananas, Nilla wafers and pudding mixture.

Just a note - This recipe is very forgiving. If you don't have all the ingredients on hand, it will still taste great. The only thing I would not do is use low fat ingredients. Heather tried it, but the pudding did not have near the same consistency or taste.

Sometimes I can be a food snob!!!!

It's my opinion that there's only one way to chocolate dip anything -- you HAVE to use Almond Bark!!! If you don't, it's just not the same!!! I can tell instantly if someone used Almond Bark or not. And sadly, if they didn't - sometimes I won't finish whatever they made. I know, I'm awful!!! So, check your local grocer or Walmart!!! Give it a try! You'll never go back to your semi-sweet chocolate chips!!!


This is one of my kids favorites!!! If there's strawberries in the house - this is what they're begging for...

Chocolate Dipped Strawberries

Surely, you weren't expecting a recipe - were you? If you really need one - look on the back of your Almond Bark package!!! ;)

I love La Madeleine`s

La Madelieine's is one of my favorite places to eat. I never go without getting their Strawberries Romanoff! I love it so much that I found a copy-cat version years ago and I've been making it at home ever since. Here's their website to find a location near you! I hope you all have a Blessed Easter today!!!

Strawberries Romanoff

1 cup strawberries, hulled and rinsed
1/2 cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy

Just before serving, rinse berries and trim stems with a paring knife. Mix remaining ingredients and let stand for 2 to 3 minutes.

Something different for your ripe bananas...

What a cute and yummy cookie for Easter!!! I used to make these all the time when No1here and I lived in England, before the kiddos came. I think I made them so often, that I got burned out on them. Well, many years have passed - Now it's time to see if the kids love them as much as we do!

Banana Cookies

3/4 cup shortening
3/4 cup sugar
1 egg
1/2 tsp vanilla
2 bananas, mashed
1 tsp salt
1 tsp baking soda
2 cups flour

Preheat your oven to 350 degrees. Cream together the shortening, sugar, egg, vanilla, and bananas. Beat well and add your salt, soda, and flour. Drop by teaspoonfuls onto a greased cookie sheet. Bake for 8-10 minutes. Cookies will be soft and puffy. After they cool, spread with icing. Makes: 3 1/2 dozen

Icing:
4 Tbs brown sugar, firmly packed
2 Tbs + 2 tsp milk
2 Tbs + 2 tsp margarine
1 tsp vanilla
powdered sugar

Add your brown sugar, milk and margarine to a sauce pan and bring to a boil over medium-high heat. Remove from heat and add vanilla. Add enough powdered sugar to make into a spreading consistency. Spread onto cookies and enjoy!!!

Dessert for the week...

I don't know what has happened to me... all my life I have been a chocoholic and in the last two years I prefer salty snacks to sweet snacks?!?!? What is going on with me? Hormones?! Who knows... Anyway, I still drool when I see photos like this one, but once the goodies are made - I'll only be able to have a couple of bites. Well, I found this recipe and I'm hoping it'll put me back on track!!! I'll keep you posted...

photo via verybestbaking.com

Nestle Toll House's Chocolate Chip Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup semi-sweet chocolate chips
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)

Preheat oven to 325° F. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.